: Gaul Divided into 3 fats There is a cookbook with at least two editions about French cooking based upon dividing the country into fat regions: butter, olive oil, and lard (?). I cannot find it on-line though I did previously.

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Waverly Root (1966) "The Foods of France" ... is referenced in Sari Edelstein's "Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals" (2010) when talking about dividing France into butter, fat & oil. (see page 135)

... but I suspect it's a typo for "Waverley Root" author of "The Food of France".